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Dettori Rosso Badde Nigolosu 2013

Dettori Rosso Badde Nigolosu 2013

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Back Back Dettori Rosso Badde Nigolosu 2013
0,75 l  -  16.50% vol.
Ruby red.
Notes of Mediterranean scrub are flanked by hints of freshly ripe red fruit, violet, juniper, rosemary and sweet spices.
In the mouth it is enthralling thanks to a punctual acidity and a trace of lively sapidity, perfect counterbalance to warmth and softness. Final of great elegance.
More information
Price € 46.43
Saving € 8.36 (18%)
€ 38.07
Price ex VAT
Available soon
Serve at:
18 - 20°C.
Decanting time:
2 hours
10 - 15 years
Name Dettori Rosso Badde Nigolosu 2013
Type Red still
Year 2013
Size 0,75 l Standard
Region Sardinia
Grape varieties 100% Cannonau
History Native vine Sardo. Until a few years ago it was believed that the Cannonau was a different way to call the Grenache French, Spanish Garnacha and Friulano Rosso Veneto. Finally, in recent years rather than relying on assumptions have been made ​​of the historical and social studies and especially in the sciences have highlighted two fundamental aspects: a) the Cannonau Grenache and share only 82% of the genetic (University of Sassari Nieddu, ET AL . CS), b) Cannonau originated in Sardinia before the rest of Europe. There are many official documents testifying that. One of these, the act of the notary Bernardino cones Cagliari in a deed of 1549 mentions the wine Cannonau, Garnacha while the term, refers to a Spanish red wine, appears only two centuries later. The Cannonazo of Seville is a vine that does not exist. For years it was thought that the Cannonau derived from the grape, but it was only a clerical error in the "Canocazo" Andalucian white grape.
Origin Vineyard Name "Dettori." 2.89 acres located at Badde Nigolosu. Ground limestone hill at 300 m. s.l.m.
Cultivation system 100% Alberello Piè di Franco
No. plants per hectare 5000/6000
Yield per hectare 20 q.
Production technique Produced only from grapes grown on our farm. In Vigna using only sulfur, horn manure, horn silica and green manure. Treatments: Sulphur, horn manure, cornosilice, green manure, medicinal plants.
Vinification The grapes are cut manually transported in small boxes with our Refrigerated Truck Fiat 100. The grapes are destemmed but not crushed and is macerated in vats of cement without any addition of sulfur. The duration of maceration depends on the characteristics of the must. It can last from three to ten days. Macerations no longer belong to our culture. The racking is always at hand to preserve the skin. The must is making headway in small cement tanks until bottling, which is usually after two / three years. In the cellar was not used any product of chemical synthesis in addition to sulfur. There were slight added, enzymes and other adjuvant vinification and aging of wine. Not filtered, not fined, not barricaded.
Alcohol content 16.50% by volume
Production year 2,000 bottles
Sulphites Contains sulphites
On offer Price Dettori Rosso Badde Nigolosu 2013 € 38.07  ex VAT


From this winery:
"If being a Homo sapiens sapiens means looking but not observing, eating but not tasting, hearing but not listening, smelling but not enjoying a scent… well then, I am proud to be a Homo sapiens sapiens and nothing more. I feel myself an animal just...
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